Raw pear and vanilla bean cheesecake
with chocolate sauce
Paleo, raw, vegan, gluten free, wheat free, grain free, dairy free, refined sugar free
What you'll need serves 14 for the base 1 C desiccated coconut 1 C cashews, soaked for 1 hour 1/2 C medjool dates, soaked in boiling water for 10 minutes for the filling 3/4 C cashews, soaked for 1 hour 3 large pears, felled, cored and sliced 2 vanilla beans, split and scraped or 1 tbs vanilla essence 1/2 C medjool dates, soaked for 10 minutes un boiling water for the chocolate sauce 1 C medjool dates, soaked for 10 minutes in boiling water until soft 2 tbs raw cacao powder | How to make it for the base Process all ingredients in a food processor until the mixture comes together as a dough. press into a lined spring form cheesecake tin. Allow to set in the freezer until the filling is ready. for the filling Process drained cashews and remaining ingredients until well combined and smooth. Pour over base and allow to set in the freezer for 2 hours or until firm. for the chocolate sauce Process all ingredients in a food processor until smooth, add water until the desired consistency is achieved. Pour over cheesecake before serving. |